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Dig into these chorizo breakfast burritos packed with crispy spuds, soft scrambled eggs, spicy sausage, and melty cheeses. Every bite is a burst of cozy, bold flavor, and they’ll keep you full till lunch. They’re a breeze for busy mornings and also wow friends at brunch.
When my brother came by one weekend, I whipped these up for brunch and we ended up hanging out and cracking up for hours. Now they show up at our breakfast table whenever we want a laid-back family morning.
Tasty Ingredients
- Large flour tortillas: Strong yet soft enough to bundle all the good stuff. Pick pliable ones with no splits.
- Fresh chopped parsley or cilantro: Sprinkle as a vibrant finishing touch. Go with crisp herbs and give them a good rinse.
- Monterey Jack or pepper jack cheese: Choose for creamy richness or a little extra spice. Always shred your own for the yummiest melt.
- Freshly shredded cheddar cheese: Cheese blocks shredded at home melt into creamy pockets and give a sharp edge.
- Large eggs: Fluffy scrambles keep all the fillings together. Go for fresh if you can.
- Mexican chorizo: Brings a zesty, bold flavor that wakes everything up. Grab quality chorizo with minimal fillers.
- Black pepper: Lively kick and balances all the tastes. Twist it fresh if you can.
- Garlic powder: Easy sprinkle for extra flavor in the potatoes. Sniff for fresh aroma before using.
- Smoked paprika: Warm smokiness adds extra depth. Try Spanish kinds for a punchier flavor.
- Kosher salt: Shakes out the best in every ingredient. Taste and add a bit more only if needed.
- Olive oil: Helps potatoes crisp up golden without turning greasy. Extra virgin works best here.
- Petite red or Yukon gold potatoes: Roast for bites that are crispy on the outside, soft in the middle. Aim for nice, smooth skins.
Step by Step Instructions
- Ready to Serve:
- Unroll and dig in while they're piping hot. Throw on toppings like hot sauce or sour cream. Enjoy that gooey first bite and the smells wafting from the kitchen.
- Wrap and Crisp Up:
- Roll up the burritos tightly by folding in the edges then rolling them up seam-side down. If you like them super tidy, wrap each in foil before placing on a baking sheet. Let them bake at 425 degrees for ten minutes so the outside gets nice and the cheese turns extra melty.
- Heat Tortillas and Put It All Together:
- Stack tortillas with a damp paper towel and microwave 20 seconds to get them soft. Sprinkle some Monterey Jack cheese in the middle. Load them up with roasted potatoes, cheesy eggs, and chorizo. Finish with some parsley or cilantro for a fresh taste.
- Scramble the Eggs:
- Lower heat to medium low. Pour whisked eggs into the skillet where chorizo cooked (keep a spoonful of the fat for flavor). Season with a little extra salt and black pepper. Don’t stir too much so they stay creamy. Let eggs set around the edges then gently push them to the middle, letting raw egg fill empty spots. Scatter cheddar cheese on, cook just until melty, and pull from heat before they go rubbery.
- Brown the Chorizo:
- While the potatoes are roasting, toss chorizo into a large hot skillet and break up with a spoon. Cook till browned and all the pink is gone – that’s about 6–8 minutes. Let most of the fat drain on a paper towel but leave about a spoonful in the skillet for your eggs.
- Prep and Roast Potatoes:
- Chop potatoes into bite-sized chunks, skins on. Throw onto a baking sheet in one layer and drizzle olive oil over. Sprinkle salt, smoked paprika, garlic powder, and black pepper all over. Toss so everything’s even then pop in the oven at 425 degrees. Roast 30–35 minutes, stirring once halfway, till edges are crisp and kitchen smells amazing.
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Chorizo wins as my top pick. That tangy heat takes these burritos over the top. Whenever my kids hear it sizzle, they make a mad dash for the kitchen – weekends just wouldn’t be the same without it.
How to Store It
For the fridge, roll each up in foil or plastic and store up to four days. Freezing? Wrap them well and stash for three months. To reheat, just pop straight from fridge or freezer into a warm oven or nuke for a minute or two and you’re set.
Swap It Up
Sweet potatoes sweeten things naturally and give a tasty twist. Go with chicken, turkey, or plant-based chorizo if you’re skipping pork. For dairy-free, use a good melty vegan cheese. Gluten-free or grain-free tortillas are also super easy to find.
Serving Ideas
Ladling on the salsa, guac, hot sauce, or sour cream is always a hit. Add fruit salad or some black beans for a heftier brunch. Crisp salad with a squeeze of lime really pops with these too. Sometimes I slice the burritos small for easy sharing on a big platter.
Origin and Food Traditions
Breakfast burritos started out in Southwest US Mexican American kitchens. They’re an on-the-go, hearty mashup that’s perfect for dunking in spicy salsa. The chorizo twist gives a nod to both Mexican and Spanish flavors, combining the best from both worlds in one wrap.
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Frequently Asked Questions About Recipes
- → Can I use sweet potatoes instead of regular potatoes?
Definitely. Roasted sweet potatoes bring a sweet twist and turn out awesome in this kind of burrito.
- → What’s the best way to keep the burritos warm for serving?
Keep your burritos snug in foil and pop them in a low oven to hold the heat and keep the tortillas soft.
- → Is it possible to make these ahead of time?
For sure. You can wrap and chill them in advance. When you want one, just bake or warm it up in the oven—super easy.
- → Are there alternatives to pork chorizo?
Swap in turkey, chicken chorizo, or even veggie sausage to go meatless—they all work great.
- → Which cheese melts best in this burrito?
Cheddar and Monterey Jack get nice and gooey. Feel like a little heat? Pepper Jack’s your friend for creaminess and spice.
- → How do I keep the tortilla from tearing when rolling?
Just warm up the tortillas first so they bend easy and won’t rip as you tuck in the filling.